Meal Planning 101: Your Questions, Answered!

Following us on Instagram? Our co-founder, Catherine McCord, is sharing her meal planning tips and answering your questions on the One Potato Instagram. Watch the video HERE, read a few of Catherine’s answers below, and keep swiping for an easy recipe to meal prep, Broccoli Cheddar Patties.

And if you make any of the recipes we mention, don’t forget to make sure to tag @onepotatobox on Instagram!


How do you simplify meal prep without getting into a rut?


Try theme nights! Catherine and her family love Taco Tuesday and Pizza Friday. These strategies make meal nights fun and it makes planning easier because you know your subject and theme when you’re looking for a recipe.


What are the best freezer meals?


There are so many!

For breakfast, it’s easy to make and freeze smoothie pouches filled with everything you need to blend up, minus the milk and any powders you want to add. When you make pancakes or waffles, make enough so you have leftovers to freeze. Keep them in the freezer, take out what you want to eat, and heat them up in the microwave. Top with raspberry syrup, whipped cream, or fresh fruit.

Casseroles and soups are also easy to freeze. Double your casserole recipe and freeze the other half. It’s important to make sure you cover it well so it doesn’t get any freezer burn. When you’re freezing soup, pick a glass jar and fill it 3/4 of the way so there’s room for it to expand. It will crack if there’s not a lot of room for it to freeze.


What do you do if you feel bored with your dinner choices?


Catherine gets One Potato three nights a week, which lets you pick meals that are varied and that your family will love. The other three nights are a mix of family favorites and recipes Catherine creates or has not tried in a while. And because it’s so important to support restaurants right now, Catherine and her family get takeout once a week.

Read on for one of our favorite recipes to meal prep, Broccoli Cheddar Patties.

Broccoli Cheddar Patties

Prep Time 20 mins
Cook Time 16 mins


  • 1 russet potato, peeled and cubed
  • 1 cup broccoli florets
  • 1/2 cup cheddar cheese, shredded
  • 3 tbsp panko orr brerad crumbs
  • 1/2 tsp kosher salt
  • 1 large egg
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • 1/2 cup panko or bread crumbs
  • 1 tbsp vegetable or canola oil


  • Place the potato cubes in a steamer pot over boiling water and cook for 8 minutes.
  • Add the broccoli to the steamer pot and steam the vegetables for an additional 2 minutes, or until they are fork tender. Then, remove everything from the pot and allow them to cool.
  • Mash the potatoes in a large bowl and chop the broccoli florets into bite-size pieces.
  • Add the broccoli, cheese, panko, salt, egg, garlic and onion powder to the bowl and combine.
  • Place the remaining 1/2 cup of panko in a separate bowl.
  • Using an ice cream scoop or 2 tablespoon measure, roll the mixture into balls, coat them in the panko and then shape each one into a small patty.
  • Heat 1 tablespoon of oil in a skillet over medium heat, place the patties in the skillet and press down with a spatula to flatten a little.
  • Pan-fry for 3-4 minutes on each side until golden.

To Freeze

  • After Step 6, place the patties on a baking sheet and freeze for one hour. Transfer the patties to zipper bags and label. Defrost when ready to use and cook following step #7.